Vegan Blueberry Meringue Pie Recipe
Richard Makin's twist on the classic lemon meringue pie still delivers a zesty punch, along with flaky, buttery pastry and smooth, creamy aquafaba meringue
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Cooking tools:
- Kitchen torch
- Rolling pin
- Pie dish
- Tart pan
- Cooling rack
- Pie weights
- Kitchen scale
- Potato masher
- Stand mixer
- Hand mixer
- Bread knife
- Mixing bowl
- Saucepan
- Whisk
- Oven
- Stove
- Refrigerator
- Freezer
- Parchment paper
- Paper towel
- Measuring spoon
- Spoon
Ingredients
- 170g plain flour plus extra for dusting
- 1 tbsp caster sugar
- 125g (cold) vegan butter diced
- 1 tbsp soy cream or soy milk
- 1 tbsp granulated or demerara sugar
- 800g blueberries (frozen or fresh)
- 1 lemon zested
- 150g caster sugar
- a big pinch ground cinnamon
- 20g vegan butter or margarine
- 4 tbsp (about 2 lemons) lemon juice
- 4 tbsp tapioca starch or cornflour
- 1 lemon wedge
- 150ml (drained from a tin of unsalted chickpeas and refrigerated) aquafaba
- 150g icing sugar
- ½ tsp vanilla extract
- a big pinch cream of tartar
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